A great dessert to make for that special dinner party or get together , apple dessert seem to be one that everyone enjoys and I am more than sure your guests will enjoy this one
Here is an excerpt about this dessert from the huffingtonpost website plus a list of the ingredients you will need
A clafoutis, as you are well aware, is an egg and cream flan-type treat; a fruit-studded crêpe batter baked and served warm dusted with powdered sugar. This recipe is slightly different, based on a flognarde or flaugnarde, a similar dessert from the Auvergne region of France, where the addition of a splash of oil seems to create a lighter mouthful. And as we associate clafoutis with cherries, the flognarde is usually made with apples or pears. The perfect autumn treat. This is traditionally made without a pastry crust but as I was in the mood for a creamy, fruity tartlet, I baked some of the batter in a Sweet Pastry Crust leaving some in ceramic mini quiche dishes without a crust. They were both perfect.
APPLE CLAFOUTIS
Adapted from a recipe from French Saveurs magazine
Makes 8 – 4 ½-inch (11 cm) tartlet tins/mini quiche dishes*
1 Sweet Pastry Crust (optional)
3 apples – I use crispy, sweet, slightly tart Reine des Reinettes or Goldens
1 ½ cups (350 ml) milk (I use low fat)
3 large eggs
scant ½ cup (90 g) sugar
½ cup + 1 Tbs (70 g) flour
2 Tbs vegetable oil (or any neutral-tasting oil)
Dash vanilla extract* You could also make one large tart or clafoutis, with or without a pastry crust. Or you can use smaller, deeper ramekins.
To see the recipe on huffingtonpost website please use the next page link below
